Curried Vegetable Soup
Bye-bye, boring vegetable soup. This spiffed-up variation takes just 20 minutes to make.
Recipe from Better Homes and Gardens
3 cups cauliflower florets
1 14 ounce can unsweetened coconut milk
1 14 ounce can vegetable or chicken broth
1 tablespoon curry powder
1/4 cup chopped fresh cilantro
2 cups frozen baby peas-vegetable blend
2 pita bread rounds, cut into wedges (optional)
1 tablespoon olive oil (optional)
Fresh cilantro sprigs and crushed red pepper (optional)
Heat broiler. In Dutch oven combine cauliflower, coconut milk, broth, curry powder, and the 1/4 cup cilantro. Bring to boiling over high heat. Reduce heat to medium-low. Simmer, covered, 10 minutes or until cauliflower is tender. Stir in frozen vegetable blend. Cook, uncovered, until heated through. Season with 1/4 teaspoon salt.
Meanwhile, place pita wedges on baking sheet. Brush both sides with oil. Sprinkle with 1/4 teaspoon curry powder. Broil 3 to 4 inches from heat for 4 minutes, turning once, until golden. Serve soup with pita wedges. Sprinkle with cilantro and red pepper. Makes 4 servings.
Per Serving: cal. (kcal) 138, Fat, total (g) 6, chol. (mg) 0, sat. fat (g) 4, carb. (g) 19, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 4, sugar (g) 6, pro. (g) 3, vit. A (IU) 1652.07, vit. C (mg) 41.92, Thiamin (mg) 0.04, Riboflavin (mg) 0.05, Niacin (mg) 0.4, Pyridoxine (Vit. B6) (mg) 0.18, Folate (µg) 52.41, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 620, Potassium (mg) 271, calcium (mg) 30.29, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet
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